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Sweet, herby, and unmistakably Italian — real tomato and basil are folded into the dough for a linguini with flavor built in. Pairs beautifully with olive oil and fresh mozzarella, or a light seafood sauce.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A fresh, no-cook sauce built for warm weather. Serves 3–4.
Ingredients
1 package Tomato Basil Linguini
2 cups cherry tomatoes, halved
8 oz fresh mozzarella, torn
1/4 cup olive oil
2 tablespoons balsamic glaze
Fresh basil leaves
Salt and pepper, to taste
Instructions
While the pasta water comes to a boil, combine the cherry tomatoes, mozzarella, olive oil, salt, and pepper in a large bowl. Let sit at room temperature to marinate.
Cook the linguini according to the package directions above, then drain (do not rinse).
Add the hot pasta directly to the bowl with the tomato mixture and toss well — the residual heat will slightly warm the mozzarella.
Top with fresh basil and a drizzle of balsamic glaze. Serve immediately.
Sweet, herby, and unmistakably Italian — real tomato and basil are folded into the dough for a linguini with flavor built in. Pairs beautifully with olive oil and fresh mozzarella, or a light seafood sauce.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A fresh, no-cook sauce built for warm weather. Serves 3–4.
Ingredients
1 package Tomato Basil Linguini
2 cups cherry tomatoes, halved
8 oz fresh mozzarella, torn
1/4 cup olive oil
2 tablespoons balsamic glaze
Fresh basil leaves
Salt and pepper, to taste
Instructions
While the pasta water comes to a boil, combine the cherry tomatoes, mozzarella, olive oil, salt, and pepper in a large bowl. Let sit at room temperature to marinate.
Cook the linguini according to the package directions above, then drain (do not rinse).
Add the hot pasta directly to the bowl with the tomato mixture and toss well — the residual heat will slightly warm the mozzarella.
Top with fresh basil and a drizzle of balsamic glaze. Serve immediately.